Chop the beef stew chunks into 1/2 inch cubes using kitchen scissors or a knife. Chop the onion, tomatoes, garlic cloves, then the cilantro. Finally remove the seeds and chop the jalapeño and habanero peppers into small bits. You should wear a rubber gloves on your hands when chopping and handling the peppers. If you do not, you may experience pain on your hands for up to 24 hours. Of course, always wash your hands several times after touching the peppers.

Put all ingredients into a crock pot and cook for 10 hours. Stir every few hours. Serve after 10 hours with cheddar cheese melted in. Chili achieves full stable flavor after one to two days in the refrigerator.